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Wow!! Welcome to flavor town!!! Made a chipotle sour cream as a topper!!

Hit my IT much quicker than I thought I would. Going to let it rest in all this juice for a little bit and then will pull it.

Here is the link to the recipe that I followed. I love Malcolm reeds videos so much good stuff!

Looks delicious I got a similar but smoking right now and orange juice and lime juice. Going into tacos tonight can't wait to try it out

Got the color I want time to start braising . Put it in a pan with orange juice tomato juice fresh oranges onion and garlic. I'll cover it in foil put it back in the smoker at 250 until we hit that sweet 198°.

Still cooking!! Been in the smoker for about an hour. Still a long ways to go!

Dinners at 9!

Trying out a recipe posted by Malcolm read on YouTube for smoked pork Carnitas tacos. Here's a few photos of my prep. Smoke will start tomorrow around noon for dinner in the evening. I started with salt pepper and garlic rub and scored the fat side. I diced up some chipotle peppers in adobo...

Thanks fliptlow! I was expecting another 3 hours on the cook. Thanks griz! And thanks for the points! Thanks LanceP! Hope you guys are having a wonderful holiday!! 127867

Thanks everyone!! It passes the pull test!!

Happy Independence Day everyone!! I started my first brisket at 11:45 last night. Just over 10lbs, came in around 8 trimmed. Seasoned with a 50/50 kosher salt and coarse black pepper. I wrapped it in foil when I hit my stall at 155F at about the 4.5 hour mark. She was done at about 7:30 this...

How did you use the lava lock on the doors? My firebox door is pretty even, but my cook chamber door has an even gaps not sure how to go about sealing that.

Congrats on the new purchase! I have had mine since Father's Day, I'm still getting used to it but I'll share what I have discovered so far. I leave my vents and fire door open until the ignition smoke dies down (10 minutes or so) then I'll add a few larger wood chunks to get things rolling. As...

Thanks Chili! Let me know if you give it ago!

Thanks Al! Thanks b-one!

Welcome Josh! I have the same smoker. Look forward to seeing you around the forms!

Picked up a pack of chicken thighs today. I de-seeded and deveined the jalapeños. Filled them with cream cheese and wrapped them in the thighs. But why stop there? Might as well wrap the thighs in bacon. A little salt, pepper and garlic along with some BBQ rub for color. We had some bacon and...

Now that I added the lava lock to the firebox want to gets hot the air vents actually seal up nice. They did not do this until I sealed the box. I've been burning a chimney and a half of charcoal at 2:25 to 250 for an hour and a half now. Now I just need to nomex the doors.

Here's how she's coming along so far. I got another coat of paint on it, and the lavalock. Getting ready for my first fire with the ceiling place to cure everything. I'll put a water pan and it just like I would if I was doing a cook but no food.

Welcome to SMF Steve57! Glad you are enjoying your smoker! Look forward to seeing you on the boards!